MexiCorn Chowder

Just in time for your Superbowl Party!

This recipe makes a whole stockpot full.  You can cut it down, but the proportions don't come out quite right.  Leftovers reheat quite well though, and you can even freeze some.

1. saute 4 boneless, skinless chicken breasts (I use a whole bag of Perdue frozen tenderloins)

2. Chop chicken into bite sized pieces.

3. Add to stock pot with:
  (2) 10oz cans Fiesta Corn, drained (don't use the kind with black beans and onions - the spices in it don't work with this)
  8oz can chopped green chilis, undrained
  32 oz can chicken broth
  3 cans Cream of Potato soup
  1 package powdered taco seasoning

4. Heat and stir on med-hi until low boil.  Reduce heat, cover, simmer 1 hour.

5. Stir in 8oz tub sour cream.
Bring to quick boil for 3 minutes.

6.  Serve with shredded cheddar and tortilla chips.


I usually use fat-free sour cream.  It will look grainy until it reaches boiling, and then will smooth out.  The sour cream adds flavor and thickness. It might be possible to use greek yogurt instead, but I don't know how it would hold up to being cooked.  The sour cream does not separate when microwaving leftovers.  I can eat this all week!


It really is simple - just cook the chicken, and then put in all these cans of stuff.  Probably  not recommended for those following a low-sodium lifestyle :)

Spanakopita

I used to be totally intimidated by phyllo dough.  Then I met a lady who gave me some good advice on the handling of the dough, and now I can make baklava and spanakopita with hardly any screaming!

It is easier than it looks.  Don't worry - you can do this!

Start by making the filling, because once you open the phyllo package the clock starts ticking.

2 - 10oz packages of frozen chopped spinach, thawed and drained to remove liquid
 -OR-
1 lb fresh spinach, remove stems and chop finely
Stir into bowl with:
3 beaten eggs
1 lb crumbled feta
1 tbsp dried dill
1 tbsp dried chives

Combine in small saucepan over low heat:
1/4 c. butter, melted
1/4 c. olive oil

Take phyllo out of package.  Spread out on the waxed paper that comes with it.  Use a sharp knife to cut entire stack in half.  Stack into one pile, then cover with waxed paper and cover that with a damp dishcloth.  Phyllo will dry out and shatter within minutes so you want to keep air away from it.

Using pastry brush, grease bottom of 13x9 baking pan with oil mix.  Lay one phyllo leaf in pan, then brush surface with oil.  Repeat with half of the leaves.

Spread spinach mix evenly on top.

Repeat process with rest of phyllo leaves.  Assembling the pie will take about an hour.

Use a really sharp knife to score through top section of phyllo all the way down to the spinach. Cut as many pieces as you want. If your knife is too dull it will tear the phyllo - a very sharp knife is the key to this step.  Don't bake first and then try to cut the pieces - the phyllo will shatter.

Bake 1 hour at 350.

Can be baked ahead and reheated before serving.

The work is really all in the handling of the phyllo.  When you cut the stack in half it should be approximately 13x9 so the leaves should fit perfectly in the pan.

Phyllo projects just take practice.  And if you aren't happy with how it looks, you can always choose to not share with people and just eat it all yourself :)

Chilly Out There! Chili In Here!

The secret is Sausage! Mmmmm, sausage!


Start with 1# stew meat and 1# italian sausage links

Place on baking sheet in oven at 350 for 1 hour.

The juices from the sausage will help brown the stew meat.  Just throw 'em on there and let cook.

Meanwhile, brown 1# ground meat in skillet.

Drain and mix into crockpot or stew pot with:

32 oz tomato sauce
6 oz tomato paste
3 tbsp chili powder

1 can diced tomatoes 
1 tsp garlic powder
1/8 tsp liquid smoke
1 can black or red beans
sprinkle of turmeric, cumin, black pepper

In same skillet, saute 1 small onion, diced.
(Optional - 1 small green pepper)
Add to stew pot.

Cut stew meat into smallish cubes, add to stew.

Slice sausage into chunks and saute in same skillet until browned on all sides.  Add to stew.

Cook all together for at least 1 hour before serving.  Best when made in advance and reheated.  Don't stir too much or beans will break up into mush.  The diced tomatoes should break down a bit though.

I prefer the addition of 1 c dark beer but not everyone likes that.  You can of course add cayenne pepper or tabasco to make it hot. I use hot sausage which adds a lot of spices anyway...

If you have a large crockpot or a dutch oven - double this recipe.  Feeds 10-15 :)

Best Banana Bread

 This recipe has been a classic from Better Homes & Gardens cookbook for decades.  I have tried experimenting with it but the original recipe is still the best.

Preheat oven to 350.

Grease loaf pan.

in medium mixing bowl combine:
1 1/2 c. all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt

Make a well in center of dry ingredients.

in small bowl, mash 3 bananas (best if over-ripe)
Stir in:
3/4 c. white sugar
1/4 c. cooking oil
1 egg

pour into well in dry ingredient bowl.
stir until moistened - batter will be lumpy.


fold in 1/2 c. chopped walnuts.

pour into loaf pan.

bake @ 350 for 55 minutes, until wooden toothpick inserted in center comes out clean.

cool in pan on wire rack for 10 minutes.



 turn out of pan, cool on rack completely.


here is the key step to moist banana bread:

wrap in foil overnight before slicing.  it will come out softer and moister? is that a word? more moist? i'm not entirely comfortable with the word "moist" - it somehow seems.... icky....

anyway, try it and see!

 slice to serve with butter.

also good with orange marmalade.

not good with maple syrup, even though it seemed like a good idea.

peanut butter also failed, but i'm not sure why.  i love peanut butter and banana sandwiches so i thought that peanut butter on banana bread would be wonderful, but it wasn't.  not at all.  neither was using peanuts instead of walnuts.  Better Homes and Gardens had it right in the first place :)

Antipasto is Awesome!

From wikipedia: Antipasto (plural antipasti) , often spelled and/or pronounced as antipasta (antipasta salad), means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats and vegetables (both in oil or in vinegar).



It is really just marinated bite-sized meats, cheeses, and veggies, so you could use any that you prefer.  This is what I used:

Stick pepperoni, sliced
Salami, cut into cubes
Smoked gouda, cubed
German butter cheese, cubed
Fresh mozzarella balls
Olives, green and black greek, drained
Marinated mushrooms in oil
Marinated slices of cherry pepper
1 bottle italian dressing

Mix all ingredients.  Allow to marinade at least overnight; two days if possible. Shake container occasionally to distribute marinade.

Seriously, you just buy all these goodies and throw together in a container for a day or so.  Then enjoy the awesomeness!



Serve with toothpicks or on lettuce with fresh veggies.  You could also use ham cubes, proscuitto pieces, artichoke hearts, three-bean salad; anything goes!